Preheat a charcoal or gas grill with two grilling zones: direct grilling over high heat (450 degrees) and indirect grilling over medium-high heat (375 degrees). Place a 10-inch cast-iron skillet over direct heat for 5 minutes.
Grilled frittata? Yeah, you heard us right! One taste of this grilled BLT frittata and you'll be hooked on grilling your breakfast every morning.
Servings and Ingredients
|8 slice(s) Hy-Vee sweet smoked bacon, crisp-cooked and chopped; divided|
|6 Hy-Vee large eggs|
|¼ c. Hy-Vee whole milk|
|2 tbsp. Hy-Vee mayonnaise, plus additional for serving|
|1 ½ c. Hy-Vee HealthMarket organic sweet grape tomatoes, halved and divided|
|½ c. Hy-Vee shredded Gouda cheese|
|½ c. refrigerated shredded hash brown potatoes|
|½ tsp. Hy-Vee ground black pepper|
|¼ tsp. Hy-Vee salt|
|2 tbsp. Hy-Vee unsalted butter|
|½ c. Hy-Vee romaine hearts, chopped|
Things To Grab
- Charcoal or gas grill
- 10-inch cast-iron skillet
- Medium bowl
Whisk together eggs, milk, and 2 tablespoons mayonnaise in a medium bowl. Add 1 cup tomatoes, cheese, hash browns, 1/2 cup bacon, pepper, and salt; stir to combine.
Melt butter in hot skillet. Immediately add in egg mixture; spread evenly in skillet. Return skillet to grill over indirect heat; cook for 20 to 25 minutes or until center is completely set. Remove from grill; cool 10 minutes.
To serve, top with romaine, remaining bacon, and 1/2 cup tomatoes. Drizzle with additional mayonnaise if desired. Cut into wedges.
Hy-Vee Test Kitchen